I have my uncle to thank for re sharing this caesar recipe that has been used by my family for many years. I made some slight changes like using lime juice instead of lemon since I’d run out of lemon (although lemon is wonderful too). I omitted the cheese and I also added avocado which I will be sure to do each time I make if from now on. It was so delicious.
Obviously most of the meals I make are vegetarian and I have yet to make this dressing without the anchovies. Of course if I do try and and love it, I’ll post about it but I can’t imagine leaving them out.
- 6 fillets of Anchovies
- 5 cloves Garlic
- 3/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Dry Mustard
- 1 Egg
- 1 1/2 tbsp Lime or Lemon Juice
- 1 1/2 tsp Worcestershire Sauce
- 1/2 cup Olive Oil
- 1/2- 1 ripe Avocado (optional)
- In food processor or blender, blend anchovies and garlic.
- Add salt, pepper, dry mustard, egg, lime or lemon juice and worcestershire sauce and blend.
- Slowly add olive oil while blending.
- Add and blend in avocado.
- Sourdough Bread (day old is best)
- Garlic Powder
- Canola Oil (or other good quality oil)
- Cut bread into small squares.
- Toss bread squares with seasonings and oil.
- In cast iron (or other) pan, toast the croutons to crispy, turning often so as not to burn.
These croutons are not just good with salad. Try having few on soup- especially if you want to serve bread with soup but have children (or spouses?) who end up eating more bread than soup. This is especially helpful when introducing a new kind of soup to eaters hesitant to new foods.